Sour Cream Cornbread - cooking recipe

Ingredients

1 c. self-rising corn meal mix
1 c. sour cream
1 small can (8 3/4 oz.) cream-style corn
2 eggs
1/2 c. oil
1 c. grated cheese

Preparation

Combine all ingredients; mix thoroughly.
Fill greased muffin tins to top.
Bake at 425\u00b0 for 20 to 25 minutes.
Serve hot. Yields 12 muffins.
May also be cooked in 8 x 8-inch square pan.